Total Time
Prep 20 mins
Cook 15 mins

Great shortcakes to use for Chocolate-Covered Strawberry Shortcake or even Bananas Foster Shortcake (both of these posted separately to be used with this recipe. Both of these recipes are from Cuisine at Home Magazine.


  1. Preheat oven to 425 degrees; line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder, and salt together in a bowl.
  3. Cut butter into flour mixture using a pastry blender until butter is the size of peas. Stir cream and yogurt together in a second bowl, add to the flour mixture, and blend with a fork just until doough comes together. Pat out dough on a lightly floured surface into a circle about 1" thick. Using a 2 1/2" round cutter, cut out as many shortcakes as possible and place on prepared baking sheet. Gently press scraps into a 1"-thick circle and cut remaining biscuits.
  4. Brush with cream and sprinkle with sugar. Bake until golden, about 15 minutes.
Most Helpful

These shortcakes are very good. Not too heavy with enough sweetness. Some I used for Chocolate-Covered Strawberry Shortcake, and some we just ate alone. I didn't change a thing and they came out perfect. Made and reviewed for PRMR, sorry it took soooo long. Thanks! :)

LilPinkieJ August 06, 2009

Oh WOW!!!! These are exactly what I was looking for! This reminds me of my Grandma's recipe! I'm thrilled! I will be using this wonderful recipe from now on! Thank you diner! Made for PRMR

kittycatmom May 17, 2009

They are really good even without the sugar on top.

gail.lalumiere April 17, 2009